Marinate the ribs a little first, pour in a little flour and add some water to make the ribs feel like a layer of wet flour. Then, heat the oil pan, fry the ribs one by one in the pan until golden, and take out the oil control.

Then store the oil in a pot, leave a little oil in the pot, add chopped green onion and Jiang Mo fragrant, add a proper amount of water, soy sauce, vinegar, sugar and cooking wine, and pour in ribs. After boiling, cook with low heat until the soup is thick and the ribs are cooked, and it is ok.

Heat the oil in the pot to 70% heat, and then fry the ribs until they are slightly yellow. Add soy sauce, pickled pepper and sliced ginger and garlic, stir-fry slightly, add about 2 kg of water, then bring to a boil and turn to low heat for about an hour.

Chinese medicine believes that ribs can make up the middle, whether it is sauce ribs or ribs soup, whether it is braised or stir-fried, ribs have the function of making up the middle.